As the leaves turn golden and the air grows crisp, it’s time to trade in your summer cookbooks for some warm and comforting fall recipes. And what better way to do that than with a delicious batch of chicken dishes? This season, we’re trading in our grills for ovens and slow cookers, and swapping out light and refreshing flavors for hearty and satisfying ones.
In this article, we’ll be sharing 20 cozy fall chicken recipes that are sure to become new favorites. From classic comfort foods like roasted chicken with root vegetables to innovative twists like spiced apple and chicken stuffed acorn squash, there’s something on this list for everyone. Whether you’re a busy home cook looking for quick weeknight meals or a foodie seeking inspiration for your next dinner party, we’ve got you covered.
Stay tuned for the full list of recipes, complete with mouthwatering photos and easy-to-follow instructions. Your taste buds will thank you!
Maple Glazed Roasted Chicken with Sweet Potatoes
This recipe combines the richness of maple syrup with the comfort of roasted chicken and sweet potatoes, creating a perfect harmony of flavors. With just a few ingredients, you’ll be enjoying a delicious and satisfying meal in no time.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup pure maple syrup
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together maple syrup, olive oil, and thyme.
3. Season the chicken with salt and pepper.
4. Place the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
5. Roast the sweet potatoes for 20 minutes.
6. Brush the maple glaze all over the chicken and place it beside the sweet potatoes.
7. Continue roasting for an additional 30-35 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 45-50 minutes
Creamy Pumpkin Chicken Pasta
A comforting fall-inspired dish that combines the warmth of pumpkin with the creaminess of a rich sauce and the comfort of pasta. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 lb boneless, skinless chicken breasts
– 2 cups pumpkin puree
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté chicken in butter until cooked through.
4. Add pumpkin puree, heavy cream, thyme, salt, and pepper. Stir until smooth.
5. Combine cooked pasta with the creamy sauce; toss to coat.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Apple Cider Braised Chicken Thighs
A sweet and savory twist on traditional braising, this recipe combines the rich flavors of chicken thighs with the warmth of apple cider and spices.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 cup apple cider
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs, about 5 minutes per side. Remove from pot and set aside.
3. Add the sliced onion to the pot and cook until caramelized, about 10-12 minutes.
4. Add the garlic, cumin, smoked paprika, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.
5. Add the apple cider to the pot, scraping up any browned bits from the bottom. Bring to a simmer.
6. Return the chicken thighs to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-3 hours, or until the chicken is tender and falls apart easily.
Cooking Time: 2-3 hours
Butternut Squash and Chicken Curry
This aromatic curry combines the comforting sweetness of butternut squash with the rich flavor of chicken, all wrapped up in a creamy coconut sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium butternut squashes, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add chicken and cook until browned, about 5-7 minutes.
3. Add squash, garlic, curry powder, cumin, turmeric, and paprika. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in coconut milk and bring to a simmer. Reduce heat to low and let cook for 20-25 minutes or until squash is tender.
5. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 35-40 minutes
Harvest Chicken Skillet with Brussels Sprouts
This hearty skillet dinner combines the warmth of autumn with the comfort of a one-pot meal. Pan-seared chicken, caramelized onions, and tender Brussels sprouts come together in a rich and satisfying dish perfect for a chilly evening.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large onions, thinly sliced
– 3 cups Brussels sprouts, trimmed and halved
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large oven-safe skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Reduce heat to medium. Add the sliced onions and cook, stirring occasionally, until caramelized, about 20-25 minutes.
4. Add the Brussels sprouts, garlic, thyme, salt, and pepper to the skillet. Cook, stirring occasionally, for an additional 10-12 minutes or until the sprouts are tender.
5. Return the chicken to the skillet and stir to combine with the vegetables.
6. Transfer the skillet to the oven and bake at 400°F (200°C) for 15-20 minutes or until the chicken is cooked through.
Cooking Time: 40-45 minutes
Spiced Apple and Chicken Stuffed Acorn Squash
A flavorful and nutritious fall-inspired dish that combines the natural sweetness of acorn squash with savory chicken and aromatic spices.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup chopped onion
– 1/4 cup chopped fresh apple (such as Granny Smith)
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F.
2. Cut the acorn squash in half lengthwise and scoop out the seeds and pulp.
3. In a large skillet, cook the chicken over medium-high heat until browned, about 5-7 minutes. Add onion, apple, garlic, cinnamon, nutmeg, salt, and pepper. Cook for an additional 2-3 minutes or until the mixture is tender.
4. Stuff each squash half with the chicken mixture, dividing it evenly between the two.
5. Drizzle the tops with olive oil and place on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 30-40 minutes or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Cranberry Balsamic Chicken with Wild Rice
This recipe combines the sweet and tangy flavors of cranberries with the rich taste of balsamic glaze, served atop a bed of nutty wild rice. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breasts
– 1 cup fresh or frozen cranberries
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– 1 tsp Dijon mustard
– 1/2 tsp dried thyme
– Salt and pepper to taste
– 1 cup cooked wild rice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine cranberries, balsamic vinegar, olive oil, Dijon mustard, and thyme. Bring to a simmer over medium heat.
3. Reduce heat to low and let the glaze cook for 10-15 minutes, stirring occasionally, until thickened and syrupy.
4. Season chicken breasts with salt and pepper. Grill or bake the chicken for 20-25 minutes, or until cooked through.
5. Serve the chicken atop a bed of wild rice, spooning the cranberry balsamic glaze over the top.
Cooking Time: 35-40 minutes
Autumn Chicken and Mushroom Pot Pie
Warm up with this comforting and flavorful pot pie recipe, featuring the rich flavors of autumn: tender chicken, sautéed mushrooms, and flaky pastry crust. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 onion, diced
– 1 cup all-purpose flour
– 1/2 cup butter, melted
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, mushrooms, garlic, and onion in melted butter until cooked through.
3. Stir in flour, then gradually add chicken broth and heavy cream. Bring to a simmer.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with chicken mixture and smooth top.
5. Bake for 35-40 minutes or until golden brown.
Cooking Time: 40 minutes
Pumpkin Spice Chicken and Dumplings
This recipe combines the warmth of pumpkin spice with the comfort of classic chicken and dumplings, perfect for a cozy fall or winter evening.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups all-purpose flour
– 2 tsp pumpkin pie spice
– 1/4 cup butter, melted
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 cups dumpling mixture (see below)
– Salt and pepper to taste
Dumpling Mixture:
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/4 tsp salt
– 1/4 cup butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, pumpkin pie spice, and a pinch of salt.
3. Add chicken, onion, garlic, chicken broth, and heavy cream to the bowl. Mix until combined.
4. Pour mixture into a 9×13 inch baking dish.
5. Roll out dumpling mixture on a floured surface to about 1/4 inch thickness. Cut into squares or strips.
6. Place dumplings on top of chicken mixture.
7. Bake for 30-35 minutes, or until chicken is cooked through and dumplings are golden brown.
Cooking Time: 30-35 minutes
Roasted Garlic and Herb Whole Chicken with Root Vegetables
Roasted Garlic and Herb Whole Chicken with Root Vegetables: A flavorful and aromatic dish that combines the richness of roasted chicken with the earthy sweetness of root vegetables, all infused with the pungency of roasted garlic.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2-3 heads of garlic
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp salt
– 1/2 tsp black pepper
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the top off each head of garlic, drizzle with olive oil, and sprinkle with salt.
3. Stuff each garlic head into the chicken’s cavity.
4. In a small bowl, mix together thyme, rosemary, salt, and pepper. Rub mixture all over the chicken.
5. Place the chopped root vegetables around the chicken in a single layer.
6. Roast for 45-50 minutes or until the chicken is golden brown and cooked through.
7. Let rest for 10 minutes before serving.
Cooking Time: 45-50 minutes
Caramelized Onion and Apple Chicken Panini
Elevate your sandwich game with this sweet and savory combination of caramelized onions, tender chicken, and crisp apple, all nestled between crispy bread.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 large onion, thinly sliced
– 2 apples (Granny Smith or Gala), peeled and sliced
– 2 tbsp olive oil
– 2 tbsp butter
– 4 slices of baguette
– Salt and pepper to taste
– Optional: cheddar cheese, arugula, and/or fig jam
Instructions:
1. Preheat a grill pan or skillet over medium-low heat.
2. Cook chicken breast until cooked through, about 5-6 minutes per side. Let cool.
3. In the same pan, cook onions and apples in olive oil until caramelized, stirring occasionally, about 20 minutes.
4. Butter baguette slices and toast until lightly browned.
5. Slice cooked chicken and layer with caramelized onion mixture, apple slices, salt, and pepper.
6. Add optional toppings if desired.
7. Serve immediately.
Cooking Time: 30-40 minutes
Fall Harvest Chicken and Quinoa Salad
Celebrate the flavors of autumn with this hearty and wholesome salad, featuring tender chicken, nutty quinoa, and a medley of seasonal vegetables. Perfect for a quick weeknight dinner or a festive gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 cup cooked quinoa
– 2 cups mixed greens (kale, spinach, arugula)
– 1 cup roasted butternut squash, diced
– 1/2 cup diced red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, roasted butternut squash, red onion, and parsley.
2. Add diced chicken breast and toss gently to combine.
3. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
4. Top with crumbled feta cheese.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15-20 minutes
Slow Cooker Chicken and Sweet Potato Stew
Slow Cooker Chicken and Sweet Potato Stew Recipe
A hearty, comforting stew that’s perfect for a chilly evening. This recipe combines tender chicken, sweet potatoes, and aromatic spices for a deliciously satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Add the chicken, sweet potatoes, onion, and garlic to the slow cooker.
2. In a separate bowl, whisk together the chicken broth and water. Pour over the ingredients in the slow cooker.
3. Sprinkle with thyme, salt, and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time:
– Low: 6-8 hours
– High: 3-4 hours
Rosemary Pear Chicken with Crispy Sage
This dish combines the brightness of pears and the earthiness of rosemary to create a unique flavor profile that will elevate your chicken game. The crispy sage adds a satisfying crunch to this impressive main course.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 ripe pears (Bartlett or Anjou), peeled and sliced
– 1/4 cup olive oil
– 2 tbsp fresh rosemary leaves
– 2 tbsp honey
– 1 tsp salt
– 1/2 tsp black pepper
– 6 sage leaves, chopped
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, honey, rosemary, salt, and pepper.
3. Place the chicken breasts in a shallow baking dish and brush with the rosemary mixture.
4. Arrange the pear slices on top of the chicken.
5. Sprinkle chopped sage over the pears.
6. Bake for 25-30 minutes or until the chicken is cooked through and the pears are tender.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 25-30 minutes
Smoky Chipotle Chicken Chili with Cornbread
This hearty chili combines the rich flavors of smoked chicken and chipotle peppers with a crunchy cornbread crust, perfect for a cozy night in.
Ingredients:
For the Chili:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup chicken broth
For the Cornbread:
– 1 cup all-purpose flour
– 2 tbsp cornmeal
– 1/2 cup granulated sugar
– 1/2 cup whole milk
– 1 large egg
– 2 tsp baking powder
– 1/4 tsp salt
– 2 tbsp unsalted butter, melted
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, cook the chicken, onion, garlic, and bell pepper in olive oil until the chicken is browned.
3. Add chipotle peppers, black beans, diced tomatoes, cumin, salt, and pepper. Stir well.
4. Simmer for 20 minutes or until the flavors meld together.
5. Meanwhile, prepare the cornbread by whisking together flour, cornmeal, sugar, milk, egg, baking powder, and salt.
6. Pour in melted butter and stir until just combined.
7. Transfer the mixture to a greased 9×13-inch baking dish.
8. Bake for 20-25 minutes or until golden brown.
Carrot and Parsnip Chicken Pot Roast
This hearty chicken pot roast recipe combines tender chicken, flavorful root vegetables, and aromatic spices for a comforting and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the chicken, carrots, parsnips, garlic, flour, thyme, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
5. Pour in the chicken broth and bring to a simmer.
6. Transfer the Dutch oven to the preheated oven and roast for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
Cooking Time: 30-35 minutes
Pecan Crusted Chicken with Cranberry Sauce
Pecan Crusted Chicken with Cranberry Sauce: A sweet and savory twist on traditional chicken dishes, this recipe combines the crunch of pecans with the tanginess of cranberries for a memorable meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup pecans, chopped
– 2 tbsp olive oil
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup honey
– 1/4 cup cranberry sauce
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together chopped pecans, olive oil, paprika, salt, and pepper.
3. Dip each chicken breast into the pecan mixture, coating evenly.
4. Place coated chicken breasts on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until cooked through.
6. While chicken is cooking, mix honey and cranberry sauce in a small bowl.
7. Serve chicken breasts with warm cranberry glaze spooned over the top. Garnish with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Roasted Chicken with Figs and Honey
Roasted Chicken with Figs and Honey: A Sweet and Savory Twist on a Classic Dish
This recipe combines the rich flavors of roasted chicken with the natural sweetness of figs and honey, creating a harmonious balance of sweet and savory notes.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1/4 cup chopped fresh thyme
– 1/4 cup honey
– 4-6 dried figs, stems removed and cut into quarters
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, thyme, salt, and pepper.
4. Rub the mixture all over the chicken, making sure it’s evenly coated.
5. Place the chicken in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
6. During the last 10-15 minutes of cooking, sprinkle honey and figs over the chicken.
7. Let the chicken rest for 5-10 minutes before carving and serving.
Cooking Time: approximately 1 hour 5-10 minutes
Autumn Spiced Chicken and Lentil Soup
Warm up with a hearty Autumn Spiced Chicken and Lentil Soup, perfect for cozying up on a chilly fall day.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. In a large pot, heat 2 tbsp of olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 4-5 minutes.
4. Add the lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, cinnamon, salt, and pepper. Stir well.
5. Return the chicken to the pot and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 45-50 minutes
Baked Chicken with Apples and Cinnamon
Elevate your weeknight dinner routine with this sweet and savory recipe that combines the flavors of tender chicken, crisp apples, and warm cinnamon. Perfect for a cozy evening in!
Ingredients:
– 4 boneless, skinless chicken breasts
– 2-3 apples, sliced (Granny Smith or other firm variety)
– 1 tsp ground cinnamon
– 1/4 cup honey
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together honey, cinnamon, salt, and pepper.
3. Line a baking sheet with parchment paper or aluminum foil.
4. Place chicken breasts on the prepared baking sheet.
5. Brush the top of each chicken breast with olive oil and sprinkle with the honey-cinnamon mixture.
6. Arrange apple slices on top of the chicken breasts.
7. Bake for 30-35 minutes, or until chicken is cooked through and apples are tender.
Cooking Time: 30-35 minutes
Summary
Get cozy this fall with these delicious chicken recipes! The season’s flavors shine through in dishes like Maple Glazed Roasted Chicken with Sweet Potatoes and Creamy Pumpkin Chicken Pasta. Hearty options include Apple Cider Braised Chicken Thighs and Butternut Squash and Chicken Curry, while lighter choices feature Harvest Chicken Skillet with Brussels Sprouts and Fall Harvest Chicken and Quinoa Salad. Whether you’re in the mood for comfort food or a quick weeknight dinner, there’s something for everyone on this list of 20 cozy fall chicken recipes.